CREAM CHEESE TIRAMISU FILLING RECIPES

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IRRESISTIBLE TIRAMISU WITH LOTS OF TIPS - EASY RECIPES FOR ...



Irresistible Tiramisu with Lots of Tips - Easy Recipes for ... image

Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and cream. One of our favorite desserts, tiramisu is quite simple to make. You just need a little time. We call for egg yolks, which are cooked over a double-boiler and heavy cream. Instead of using the cream, some recipes call for egg whites which are left uncooked and whipped. In the notes section below, we have shared directions for using egg whites instead of the cream. There is little difference in flavor. If anything, tiramisu made with egg whites will be a little lighter than with whipped cream.

Provided by Adam and Joanne Gallagher

Total Time 6 hours 20 minutes

Prep Time 6 hours 20 minutes

Yield Makes 8 Servings

Number Of Ingredients 9

1/2 cup (120 ml) brewed espresso or very strong coffee, at room temperature
1/4 cup (60 ml) dry Marsala wine, divided
2 teaspoons vanilla extract
3 large egg yolks
1/4 cup (50 grams) granulated sugar, divided
8 ounces (225 grams) mascarpone cheese (about 1 1/4 cups)
3/4 cup (175 ml) heavy cream
18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)
1 ounce (30 grams) bittersweet chocolate or cocoa powder for dusting

Steps:

  • Combine espresso (or coffee), 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.
  • Vigorously whisk egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
  • Remove the bowl from heat, and then beat in mascarpone cheese until just combined.
  • Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
  • Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).
  • Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  • Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
  • When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy).

Nutrition Facts : Calories 314, ProteinContent 7 g, CarbohydrateContent 22 g, FiberContent 0 g, SugarContent 14 g, FatContent 22 g, SaturatedFatContent 12 g, CholesterolContent 177 mg

TIRAMISU 4 | JUST A PINCH RECIPES



Tiramisu 4 | Just A Pinch Recipes image

Even if you're not a big fan of coffee flavor, you may just like this yummy dish. In fact, we plain licked the bowl clean after spreading on the filling... It's THAT good! Close your eyes and let this terrific recipe transport you right to your favorite Italian restaurant.

Provided by Lisa Q @lonsprincess99

Categories     Cakes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 9

Number Of Ingredients 10

1 package(s) pound cake
1/2 cup(s) egg whites (you can buy this in the store)
3/4 cup(s) milk
1 package(s) cream cheese
1/2 cup(s) powdered sugar
1/2 tablespoon(s) rum extract
8 ounce(s) frozen whipped topping (thawed)
1 cup(s) cold prepared strong coffee / espresso
2 teaspoon(s) baking cocoa
- chocolate shavings

Steps:

  • (1) Pre-heat oven at 350 F (2) Beat Cake mix, 1/2 cup egg whites (store bought) and 3/4 cup milk for 3-4 min (3) Bake the cake in a 9" x 5" loaf pan for 60 min or until fully baked (4) Cut the cake in 10 slices (5) Place the slices in freezer for 5 min to cool them down (6) Get rid of crisp sides, top and bottom
  • Cream Cheese Filling: (1) Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. (2) Add 1/2 tbsp Rum Extract and mix again. (3) Add whipped topping to the cream cheese mixture. Continue to miX.
  • Arrange half of the pound cake slices on bottom of ungreased square pan - 8x8x2 inches. (2) Drizzle 1/2 cup of the espresso over pound cake slices with a spoon. (3) Spread half of the cream cheese filling over it. Arrange remaining pound cake slices on cream cheese filling. (5) Drizzle remaining 1/2 cup espresso. (6) Spread remaining cream cheese filling. (7) Sift or sprinkle cocoa over top using a sieve. Spread chocolate shavings. (8) Cover and refrigerate for about 4 hours or until filling is firm. FAT FREE filling takes a little longer to firm. Store covered in refrigerator.

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